Save
This cozy pumpkin pizza topped with turkey and sage brings fall’s comforting flavors right to your plate. Creamy pumpkin puree meets tender turkey and fresh sage for a mellow but tasty twist that turns a regular pizza night into something cozy and a bit fancy.
I came up with this to use leftover turkey after holidays. It quickly turned into a favorite one-pan meal packed with fall vibes for those busy weeknights.
What You’ll Need
- 1 lb pizza dough: choose store-bought or homemade for a crust that’s firm but soft
- 1 cup canned pumpkin puree: creamy and naturally sweet without added spices
- 1 cup cooked ground turkey: browned well to bring out the flavor and lean protein
- ¼ cup fresh sage leaves: chopped for that earthy, herbal kick, dried works too but use less
- 1 cup shredded mozzarella cheese: melty and gooey, whole milk works great for richness
- 2 tbsp olive oil for drizzling: adds a fruity touch and helps crisp things up
Step-By-Step Guide
- Turn On The Oven
- Preheat to 475°F. If you have a pizza stone, put it in now so it gets hot and helps crisp the crust evenly.
- Get The Dough Ready
- Roll out the dough on a floured surface about 12 inches across. Move it carefully to a baking sheet or the hot stone to hold its shape.
- Cover With Pumpkin
- Spread the pumpkin puree evenly over the dough but leave a small border so the crust stays nice and clear.
- Add Turkey And Sage
- Scatter the cooked ground turkey all over the pumpkin, then sprinkle on the chopped sage for flavor and aroma.
- Top Off With Cheese And Oil
- Cover the whole thing with shredded mozzarella and drizzle olive oil over it to boost browning and flavor while baking.
- Bake It
- Pop the pizza in the oven and bake 12 to 15 minutes. Look for a golden crust and bubbling, lightly browned cheese before pulling it out.
I like this with a chilled white wine which helps balance the pumpkin and cheese richness. One chilly October night, the family gathered around enjoying laughter and this cozy leftover meal turned special.
Best Way To Store
Put leftovers into an airtight container and keep in the fridge. Eat within two days for best taste and texture. Warm slices in a hot pan to keep the crust crispy or under the broiler for a quick refresh. To freeze, wrap tightly in plastic and foil, then thaw overnight in the fridge before reheating.
Swap It Up Ideas
Try cooked Italian sausage or pancetta instead of turkey if you want a meatier flavor. For pumpkin, roasted butternut squash puree works well and adds a nutty note. Dairy-free? Use vegan cheese with olive oil or nutritional yeast to get that cheesy punch.
Great Things To Pair
Dig into this autumn-inspired pizza filled with comforting flavors and easy prep. Perfect for a snug dinner or sharing with friends and family.
Frequently Asked Cooking Questions
- → What kind of dough should I use for this pie?
A regular pizza dough rolled out to about 12 inches works great. It gives you a crust that’s soft but firm enough to hold those toppings well.
- → Can dried sage be swapped for fresh?
Yep, you can swap 1 teaspoon dried sage instead of fresh leaves. Just know fresh sage brings out a brighter flavor.
- → How do I get the crust crunchier?
Heating a pizza stone for at least half an hour before baking helps make your crust crisp and golden.
- → Can I throw other toppings on this pie?
Sure thing, stuff like caramelized onions or roasted veggies go great and add a nice texture change.
- → What temperature and baking time is best?
Set your oven to 475°F (245°C) and bake for 12 to 15 minutes. Wait for a golden crust and bubbly cheese before pulling it out.